Combine flour, sugar and salt in large bowl. Add butter and shortening; blend into flour mixture with pastry blender or gloved hands until mixture resembles coarse crumbs. Sprinkle water over mixture and press with spatula or hands until mixture comes together in a ball. Knead 1 or 2 times, then wrap in plastic and refrigerate 30 minutes.

Divide dough in 2 pieces, one a little more than half and the other slightly less than half. Roll larger dough into 10-inch circle between 2 sheets of waxed paper that are lightly dusted with flour.Peel back top
sheet.Place 9-in. pie plate on top of
crust and flip over.Peel back 2nd
sheet of waxed paper, pressing crust gently into dish and allowing extra crust
to hang over edges.Fill crust with
softened fruit. Dot with butter. Roll smaller dough portion in same manner, peeling back top layer of waxed paper and flipping over fruit-filled pie
before peeling back second layer of waxed paper.Turn edges under and crimp as desired (bigger
is better – see note).Cut 4 small slits
in top of pie for steam to escape.

Use a
soft-bristled pastry brush to brush pie crust gently with egg and water mixture. Sprinkle liberally with coarse sugar and
lightly grate nutmeg over top, if desired.